The first time I made this recipe I burned it a little. (it still tasted pretty good) I don't know if it was because I used the second hotter baking suggestion or because I used too many carrots. The second time I baked it at 300 and started measuring after the 4 carrot so I didn't end up with almost an extra cup of shredded carrots and with nothing to do with them but put them in the cake. It worked out better this time, whatever the problem had been. The first cake had a bicarbonate after-taste (at lest to me) so I used less baking soda in the second. (Mom says it's one of the best cakes I've made) Well, without further a due here's a recipe for really good Carrot Cake. There is a printer friendly version at the end.
Carrot Cake
2 cups flour 4 eggs
2 cups sugar 1-1/2 cups vegetable oil
1-1/2 teas. baking powder 3 cups grated carrots (5-6 medium carrots)
2 teas. baking soda 1/2 cup chopped pecans
1 teas. cinnamon
1/4 teas. ground ginger
1 teas. salt
Mix together all the dry ingredients. Beat the eggs and add oil. Add the egg and oil mixture to the dry ingredients and beat. Stir in carrots and nuts. Pour into 3 greased 9 inch cake pans and either bake at 300 for 45 minutes or bake at 350 for 25 to 30 minutes.
I didn't really like the cream cheese frosting recipe it came with so here is a repeat of the one I posted earlier with a recipe for Humming bird cake. I used 33% less fat cream cheese.
Cream Cheese frosting
1 8oz package cream cheese 1 cup chopped pecans
1 stick butter 1 cup flaked coconut
1 box powder sugar
1 tsp. vanilla
Beat cream cheese and butter. Add powder sugar (a little at a time until desired taste and consistency is reached). Mix in vanilla. Stir in pecans and coconut. Spread on cooled cake.
And here is a printer friendly version: https://docs.google.com/document/d/13McxHYCth8C9a3LwmMKrwMJhPaMds1N0DAS8KSAMInU/edit?usp=sharing Please let me know if there are any problems using the link.
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